The “Coolinary” scene is expanding at Donald Ross Village in Palm Beach Gardens’ northern edge. Chef/owner Tim Lipman plans to open a craft beer and wine bar concept in the plaza that’s home to his popular Coolinary Café.

Piglet with a plan: Coolinary takes over a second space in the plaza. (Allen Eyestone/Palm Beach Post)

Later this year, The Parched Pig will slip into the space where the Vault 39 self-pour wine bar operated.

“We’ve been longing for an opportunity that felt right,” says Lipman, who co-owns Coolinary with his wife, Jenny Lipman.

That opportunity came up not in the form of a restaurant, but as a bar where they can showcase their appreciation for top local and regional craft beers, eclectic wines and sophisticated grub. Lipman says he hopes to open The Parched Pig in December.

Because the bar’s kitchen is not equipped for hot foods, the menu will focus on bar bites, appetizers and small plates, says Lipman.

Expect cold water oysters, fine charcuterie and cheeses, and even a high-end “toast section” featuring grilled breads with interesting toppings.

“Think bruschetta, but more Coolinary style,” says Lipman, who also plans to offer items prepared in a sous-vide cooker, such as pork belly rillettes (like paté).

In terms of wine and beer, Lipman says selections will venture beyond the mundane.

“You’re not going to see house wine. You’re not going to see Budweiser and Bud Light. There’s no hate against that, but there are some great traditional lagers out there we’d like to offer instead,” he says.

Lemonade, Coolinary style. (Allen Eyestone/Palm Beach Post)

And unlike Vault 39, The Parched Pig will not use self-serve wine dispensers.

“We’re more service-driven,” says Lipman. “We like knowing our customers and conversing with the customers – not that they didn’t. We want to create an atmosphere for all types of demographics, a place to hang, to go, to drink good beer and drink good wine.”

Although The Parched Pig will sit a good distance from Coolinary Café in the plaza, it will not be too far away in terms of branding.

“We want to try to keep them synonymous,” says Lipman. “The color palette will be slightly different, but it will emulate the clean modern and touch-of-rustic flavor.”

He and his two sous chefs will be dashing between the spaces to keep both kitchens running smoothly, says Lipman.

Coolinary Café, a sweet sliver of a café, has been a north county hit since opening in early 2012. That’s largely due to Lipman’s direct, honest approach to food. He builds a refined comfort foods menu around the seasons and regionally harvested ingredients, pays homage to local purveyors, be they craft beer brewers or coffee roasters.

The intimate spot has cultivated a loyal clientele who travel from miles around and don’t seem to mind waiting in line for a table or barstool.

The upcoming bar will join a plaza so busy that sometimes parking is difficult to find. In addition to Coolinary Café, the plaza is home to Burger Bar, Grande’s Bella Cucina, Asian Fin, Mr. Zhang’s, Hurricane Grill and others restaurants.

Vault 39 opened to rave reviews in the spring of 2014 but closed somewhat suddenly earlier this summer. It was situated between a karate studio and a wing grill on Donald Ross Road across from the Abacoa Publix Plaza.

A 2,000-square-foot Dunkin’ Donuts with a drive-through window is under construction at a nearby outparcel. It’s also expected to open by the end of the year.

The Parched Pig will open at 4 p.m. at first, with Sundays devoted to oysters and rosé specials, says Lipman.

“That’s our favorite thing when we travel – oysters and rosé all day.”